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92
drank Sencha Shin-ryoku by Den's Tea
44 tasting notes

Mmm… this stuff is addictive! It’s very tempting for me to brew a lot of this at a time, but I’ve been holding back and just doing 3 oz. cups because they turn out so well and force to me to cherish each sip.

This tea reminds me so vividly of the sea and salty waters. It’s the first thing I noticed. Surprisingly enough, the saltiness of it is a rather interesting aspect to the tea and not weird at all like you would imagine (no yucky salt water here). Like other reviewers have noted, it definitely does have a bitter aftertaste to it, but a little bitterness isn’t something that bothers me. I can get two very good infusions and somewhat weak third infusion out of it.

Preparation
160 °F / 71 °C 1 min, 30 sec
Cole

Love the depth of flavors in this unassuming tea — I have a packet in the freezer for when I run low on asamushi senchas. Brews two darn fine cups!

Kashyap

I’ve gotten this tea from the Tao of Tea and its amazingly wonderful…also is wonderful on salmon as a ‘spice’

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Comments

Cole

Love the depth of flavors in this unassuming tea — I have a packet in the freezer for when I run low on asamushi senchas. Brews two darn fine cups!

Kashyap

I’ve gotten this tea from the Tao of Tea and its amazingly wonderful…also is wonderful on salmon as a ‘spice’

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Profile

Bio

I’m currently attending college. I’m just about done with my undergraduate study in art history. In my free time I love playing piano (Chopin!) and composing music. I also enjoy writing poetry. Really, I just love the Romantic period in art (with the exception of the visual arts- go figure) and continually draw my inspiration from that era.

I’m very interested in nutrition and using herbs to heal. Herbs also taste great, so that’s just another bonus! Before I got into tea, I got into herbs first. I think I’m pretty weird in this regard. I can’t imagine many people would find drinking a decoction made from tree bark to be very tasty… and yet I do. Purely for taste, I love peppermint and ginger more than any other herb. I could, and do, drink those almost daily. I also love rooibos and honeybush.

I have a penchant for Indian & Chinese black teas and Japanese greens, but I’ll try anything once. I’m trying to get into other types of tea as well. I prefer to drink my teas plain, but I’ll very seldom add honey to some herbs (ginger).

Location

United States, Ohio

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